French Yogurt Cake with Lemon Curd
The yogurt definitely made this cake moist. It reminded me of a lemon pound cake, which is not surprising because Dorie said it was a cross between a pound and sponge cake. I wonder if I could change the flavors by using flavored yogurt instead of plain. I don’t see why not.
Thanks to Liliana of My Cookbook Addiction for choosing this wonderful cake! My mom loved it so much, and she usually doesn’t eat much of what I make. You can find the recipe on pages 224-225 in Dorie’s Baking: From My Home To Yours or on Liliana’s blog.
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Carla, I love the crumb on your cake!! It's so uncoarse compared to mine and looks really fluffy. I wish mine came out like that. Did you use any almond flour or only all purpose?
The texture of your cake is wonderful.
Much better than mine.
I used all flour because I didn't have any almonds to grind. I completely forgot about that adjustment whenever I blogged lol
I love those thick slices of cake! It makes me want it all over again!
Your cake looks wonderful! Beautiful crumb.
Great crumb. Looks like a pound cake. I thought of using Lemon yogurt to enhance the flavor, but was all out. Next time. Beautiful cake!
It looks soft and tender and lovely! Yum!
Looks de-lish! Great job. I did all flour, too, and the cake had a great texture!
I think mine edged more to the sponge side and yours much more to the pound side! I'll bet that flavored yogurts would be good, but subtle. The lemon curd sounds like a great idea – mmmm.
yesh! you could use flavored yogurt! imagine french strawberry yogurt cake with strawberry jam and cream! glorius..
Yum – lemon curd! I love lemons – so the more the better. I'm going to try it with lemon curd next time! Nice job!
Whoa, that warm lemon curd idea sounds absolutely fantastic. Gorgeous job!